Characteristic Nutritional Composition, Protein Digestibility, and Total Lactic Acid Bacteria of Plant-Based Yogurt from Different Legume

https://doi.org/10.22146/agritech.111109

Anisa Rachma Sari(1*), Mita Nurul Azkia(2), Ika Fitriana(3), Zulhaq Dahri Siqhny(4), Farezha Ilham Raihanda Putra(5), Amanda Ridho Sugiharto(6)

(1) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Semarang University, Jl. Soekarno Hatta Tlogosari, Semarang 50196
(2) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Semarang University, Jl. Soekarno Hatta Tlogosari, Semarang 50196
(3) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Semarang University, Jl. Soekarno Hatta Tlogosari, Semarang 50196
(4) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Semarang University, Jl. Soekarno Hatta Tlogosari, Semarang 50196
(5) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Semarang University, Jl. Soekarno Hatta Tlogosari, Semarang 50196
(6) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Semarang University, Jl. Soekarno Hatta Tlogosari, Semarang 50196
(*) Corresponding Author

Abstract


Several types of local Indonesian legume have the potential to be developed into plant-based milk yogurt, including pigeon peas, soybeans, and mungbeans. However, the protein contained in legume milk is characterized by low digestibility and bioavailability, underscoring the need to combine several types of legume and proper bioprocessing. Fermentation of legume milk by L. bulgaricus and S. thermophilus has been shown to improve the sensory and nutritional value of yogurt. Therefore, this study aims to analyze the nutritional value, protein digestibility, and total LAB of yogurt from a single type of legume (pigeon peas) and a combination (pigeon peas, mungbeans, and soybeans). The experiment used a completely randomized design with one factor, namely the composition of each legume, consisting of 4 treatments and 5 repetitions. The treatment of the study consisted of P1 (pigeon peas), P2 (pigeon peas + mungbeans 1:1), P3 (pigeon peas + soybeans 1:1), and P4 (pigeon peas + mungbeans + soybeans 1:1:1). The results showed that composition of legume type had a significant effect on proximate levels, dissolved protein, protein digestibility, lactic acid, and pH, but not the total lactic acid bacteria LAB of yogurt. The protein content, digestibility, and the soluble protein of legume-yogurt increased by approximately 1.21-1.86%, 0.36-0.44%, and 0.81-1.30%, respectively. In conclusion, yogurt from a single type of legume produced lower proximate levels, dissolved protein, protein digestibility, lactic acid, and low pH, while the combination of two or three types showed higher values for these parameters. Among the combinations, pigeon peas yogurt + soy produced higher proximate, dissolved protein, protein digestibility, lactic acid, as well as lower pH compared to pigeon peas yogurt + mungbeans.

Keywords


Pigeon peas; mungbeans; soybeans; legume protein; plant-based yogurt

Full Text:

PDF


References

Aanchal. (2023). Nutritional and health Benefits of soybean and soybean developed food. The Pharma Innovation, 12(6), 4991–4999. www.thepharmajournal.com

Agustina, W., & Andriana, Y. (2010). Karakterisasi Produk Yogurt Susu Nabati Kacang Hijau (Phaseolus radiatus L.). Prosiding Seminar Nasional Teknik Kimia “Kejuangan,” 1–6. https://www.researchgate.net/publication/272177441

Alawiyah, I. S., Mardiana, Tubagus, R., & Quddus, A. A. (2024). Karakteristik Set Yogurt Sinbiotik dengan Penambahan Variasi Konsentrasi Ekstrak Kacang Hijau. Jurnal Pangan Dan Gizi, 14(1), 44–53.

Annisaa’, A., & Afifah, D. N. (2015). Kadar Protein, Nilai Cerna Protein In Vitro Dan Tingkat Kesukaan Kue Kering Komplementasi Tepung Jagung Dan Tepung Kacang Merah Sebagai Makanan Tambahan Anak Gizi Kurang. Journal of Nutrition College, 4(2), 365–371. http://ejournal-s1.undip.ac.id/index.php/jnc

Aydar, E. F., Tutuncu, S., & Ozcelik, B. (2020). Plant-Based Milk Substitutes: Bioactive Compounds, Conventional and Novel Processes, Bioavailability Studies, and Health Effects. Journal of Functional Foods, 70, 1–12. https://doi.org/10.1016/j.jff.2020.103975

Cirunay, A. R. T., Mopera, L. E., Sumague, M. J. V., & Bautista, J. A. N. (2021). In Vitro Fermentation and Prebiotic Potential of Pigeon Pea (Cajanus cajan (l.) millsp.) Flour. Food Research, 5(1), 174–184. https://doi.org/10.26656/fr.2017.5(1).388

Dahiya, P. K., Linnemann, A. R., Van Boekel, M. A. J. S., Khetarpaul, N., Grewal, R. B., & Nout, M. J. R. (2015). Mungbean: Technological and Nutritional Potential. Critical Reviews in Food Science and Nutrition, 55(5), 670–688. https://doi.org/10.1080/10408398.2012.671202

Demir, H., Aydemir, L. Y., Özel, M. Ş., Koca, E., & Şimşek Aslanoğlu, M. (2023). Application of Plant-Based Protein for Fortification of Oat Yogurt Storage Stability and Bioactivity. Journal of Food Science, 88(10), 4079–4096. https://doi.org/10.1111/1750-3841.16729

Dhakal, D., Younas, T., Bhusal, R. P., Devkota, L., Henry, C. J., & Dhital, S. (2023). Design rules of Plant-Based Yogurt-Mimic: Formulation, Functionality, Sensory Profile and Nutritional Value. Food Hydrocolloids, 142, 1–21. https://doi.org/10.1016/j.foodhyd.2023.108786

Elghali, S., Mustafa, S., Amid, M., Manap, M. Y. A., Ismail, A., & Faridah, A. (2014). Variations on soymilk components during fermentation by Lactobacillus and Bifidobacterium strains. Journal of Food, Agriculture & Environment, 12(1), 1–5. https://www.researchgate.net/publication/263856080

Emkani, M., Oliete, B., & Saurel, R. (2022). Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review. Fermentation, 8(6), 1–43. https://doi.org/10.3390/fermentation8060244

Fadhilla, R., Muslim, S. Z., Nora, A., & Wahyuni, Y. (2024). Evaluasi Nilai Gizi dan Antioksidan Yogurt Nabati Berbahan Dasar Kara Benguk (Mucuna pruriens) Menggunakan Variasi Kultur Starter. Nutrire Diaita, 16(01), 29–36.

Febriani, N. L. C., Suparthana, I. P., & Wiadnyani, A. A. I. (2019). Pengaruh Lama Fermentasi Kacang Gude (Cajanus cajan L.) Terhadap Karakteristik “Sere Undis.” Jurnal Ilmu Dan Teknologi Pangan, 8(2), 181–188.

Gilani, G. S., Xiao, C. W. & K. A. Cockell. 2012. Impact of Antinutritional Factors in Food Protein on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality. British Journal of Nutrition. 108:315-332.

Goulding, D. A., Fox, P. F., & J. A. O’Mahony. 2020 Milk Protein : An Overview. Elsevier Inc.21:98.

Gyeongseon, A., Sunghoon, P., & Ha, J. (2024). The Enhancement Effect of Mungbean on the Physical, Functional, and Sensory Characteristics of Soy Yogurt. Scientific Reports : Nature Portfolio, 14(1), 1–11. https://doi.org/10.1038/s41598-024-54106-9

Haji, A., Teka, T. A., Bereka, T. Y., Andersa, K. N., Nekera, K. D., Abdi, G. G., Abelti, A. L., & Markos, M. U. (2024). Nutritional Composition, Bioactive Compounds, Food Applications, and Health Benefits of Pigeon Pea (Cajanus cajan L. Millsp.): A Review. Legume Science1, 6(2), 1–11. https://doi.org/10.1002/leg3.233

Hanley, L., Dobson, S., Stobbs, J., & Marangoni, A. G. (2025). Physicochemical and Functional Characterization of Plant Protein Isolates and Their Influence on Plant-Based Mozzarella Cheese Performance. Food Hydrocolloids, 164, 1–16. https://doi.org/10.1016/j.foodhyd.2025.111222

Hany El-Shemy. (2011). Soybean and Nutrition. In Soybean and Nutrition (Vol. 1). InTech. https://doi.org/10.5772/1008

Harper, A. R., Dobson, R. C. J., Morris, V. K., & Moggré, G. J. (2022). Fermentation of plant-based dairy alternatives by lactic acid bacteria. In Microbial Biotechnology (Vol. 15, Issue 5, pp. 1404–1421). John Wiley and Sons Ltd. https://doi.org/10.1111/1751-7915.14008

Hayes, M. 2020. Measuring Protein Content in Food : An Overview of Methods. Foods. 9:1-4.

Irwan, Putri, A. R., & Utami, S. W. (2024). Karakterisasi Komponen Gizi Kacang Gude (Cajanus cajan) Berdasarkan Variasi Metode Preparasinya. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 15(2), 241–249. https://doi.org/10.35891/tp.v15i2.5475

Jamalullail, N. A., Chan, Y. L., Tang, T. K., Tan, C. P., & Lai, O. M. (2023). Nutritional, Physicochemical, Stability, Microbial Survivability and Sensori Evaluation of Legume Yogurt. Journal of Microbiology, Biotechnology and Food Sciences, 12(4), 1–9. https://doi.org/10.55251/jmbfs.5141

Kadyan, S., Rashmi, H. M., Pradhan, D., Kumari, A., Chaudhari, A., & Deshwal, G. K. (2021). Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink. LWT, 142. https://doi.org/10.1016/j.lwt.2021.111059.

Karlund, A., Paukkonen, I., Gallego, C. G., & M. Kolehmainen. 2021. Intestinal Exposure to Food-Derived Protese Inhibitors : Digestion Physiology-and Gut Health-Related Effects. Healthcare. 9: 1-17.

Khattab, R.Y., Arntfile, S.D. & C. M. Nyachoti. 2009. Nutritional Quality of Legume Seeds as Affected by Some Physical Treatments, Part 1 : Protein Quality Evaluation. LWT-Food Science and Technology. 42 (6): 1107-1112.

Kieliszek, M., Pobiega, K., Piwowarek, K. & A. M. Kot. 2021. Characteristics of the Proteolutic Enzymes Produced by Lactic Acid Bacteria. Molecules. 26:1-15.

Kolawole, Falade, O., Opeolu, Ogundele, M., Adenike, O., Ogunshe, Fayemi, O. E., & C. K. Fidelis. (2015). Physico-Chemical, Sensory and Microbiological Characteristics of Plain Yogurt from Bambara Groundnut (Vigna subterranea) and Soybeans (Glycine max). Journal of Food Science and Technology, 52(9), 5858–5865. https://doi.org/10.1007/s13197-014-1657-3

Kumalasari, I. D., & Fajriyati, I. (2024). Sifat Fisiko-Kimia Yogurt Kacang Hijau (Vigna radiata) dengan Variasi Jenis Starter Bakteri dan Pemanis Sari Kurma Sukkari (Phoenix dactilyfera L) Sebagai Pemanis Alami dan Sumber Antioksidan. Agrointek : Jurnal Teknologi Industri Pertanian, 18(1), 49–56. https://doi.org/10.21107/agrointek.v18i1.17556

Layadi, N., Sedyandini, P., & Edi Soetaredjo, F. (2009). Pengaruh Waktu Simpan Terhadap Kualitas Soyghurt Dengan Penambahan Gula dan Stabiliser. Widya Teknik, 8(1), 1–11.

Lim, X. X., Koh, W. Y., Uthumporn, U., Maizura, M., & W. I. Wan Rosli. (2019). The Development of Legume-Based Yogurt by Using Water Kefir as Starter Culture. Article in International Food Research Journal, 26(4), 1219–1228. https://www.researchgate.net/publication/339899352

Lowry, O. H.; Rosebrough, N. J.; Farr, A. L.; and R. J. Randall. (1951). Protein Measurement with the Folin Phenol Reagent. Journal of Biological Chemistry. 193 (1) : 265-275.

Maziya Labiba, N., Quratul Marjan, A., & Nasrullah, N. (2020). Pengembangan Soyghurt (Yogurt Susu Kacang Kedelai) Sebagai Minuman Probiotik Tinggi Isoflavon Soyghurt (Soymilk Yogurt) Probiotic Drink And High Isoflavone Development. 244–249. https://doi.org/10.2473/amnt.v4i3.2020

Montemurro, M., Pontonio, E., Coda, R., & Rizzello, C. G. (2021). Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges. Foods, 10(2), 1–21. https://doi.org/10.3390/foods10020316

Nugroho, M. R., Wanniatie, V., Qisthon, A., & Septinova, D. (2023). Sifat Fisik dan Total Bakteri Asam Laktat (BAL) Yogurt dengan Bahan Baku Susu Sapi Yang Berbeda. Jurnal Riset Dan Inovasi Peternakan (Journal of Research and Innovation of Animals), 7(2), 279–286. https://doi.org/10.23960/jrip.2023.7.2.279-286

Oresanya, T., Olaleye, H., & Akinwande, F. (2022). Quality Assessment of Imitation Yogurt From Blends of Pigeon Pea Milk and Soursop Juice. YabaTech Journal of Science & Technology, 8(1), 1–12. https://doi.org/10.13140/RG.2.2.23820.53120

Othman, N., Hazren, A. H., & Suleiman, N. (2019). Physicochemical Properties and Sensory Evaluation of Yogurt Nutritionally Enriched with Papaya. Food Research, 3(6), 791–797. https://doi.org/10.26656/fr.2017.3(6).199

Parra, K., Ferrer, M., Piñero, M., Barboza, Y., & Medina, L. M. (2013). Use of Lactobacillus acidophilus and Lactobacillus casei for a Potential Probiotic Legume-Based Fermented Product using Pigeon Pea (cajanus cajan). Journal of Food Protection, 76(2), 265–271. https://doi.org/10.4315/0362-028X.JFP-12-138

Prehatin, J., Karyantina, M., & Yustina, W. W. (2020). Karakteristik Yogurt Kacang Gude (Cajanus cajan L.) dengan Variasi Ekstrak Umbi Bit (Beta vulgaris L.). Jurnal Ilmiah Teknologi Dan Industri Pangan UNISRI, 13(2), 79–89.

Priyadarshani, W. M. D., & Muthumuniarachchi, M. A. M. R. (2018). Physico-Chemical and Sensory Quality of Mungbean (Vigna radiata) Enriched Stirred Yogurt. International Food Research Journal, 25(5), 2051–2055.

Purwantiningsih, T. I., Bria, M. A. B., & Kia, K. W. (2022). Kadar Protein dan Lemak Yogurt yang Terbuat dari Jenis dan Jumlah Kultur yang Berbeda. Journal of Tropical Animal Science and Technology, 4(1), 66–73. https://doi.org/10.32938/jtast.v4i1.967

Purwijantiningsih, E. (2016). Pengaruh Jenis Prebiotik terhadap Kualitas Yogurt Probiotik. Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati, 12(3), 177–185. https://doi.org/10.24002/biota.v12i3.652

Raharjo, D., Weri, V., & Tatiana Siska Wardani. (2021). Increased Levels Of Fermented Soy Milk Amino Acids And Effectivenes Helping Reduce Uric Acid Serum In Male White Rats. 2nd International Conference of Health, Science and Technology, 65–67.

Rashwan, A. K., Osman, A. I., & Chen, W. (2023). Natural Nutraceuticals for Enhancing Yogurt Properties: a Review. Environmental Chemistry Letters, 21(3), 1907–1931. https://doi.org/10.1007/s10311-023-01588-0

Samben, R. K., & Puspaningrum, D. H. D. (2020). Kandungan Protein, Serat dan Daya Terima Kacang Gude pada Perbedaan Perlakuan Suhu dan Waktu. SINTESA Prosiding, 135–143.

Santos-Sánchez, G., Miralles, B., Brodkorb, A., Dupont, D., Egger, L., & Recio, I. (2024). Current Advances for In Vitro Protein Digestibility. Frontiers in Nutrition, 11, 1–15. https://doi.org/10.3389/fnut.2024.1404538

Singh, N., Jain, P., Ujinwal, M., & Langyan, S. (2022). Escalate Protein Plates from Legume for Sustainable Human Nutrition. Frontiers in Nutrition, 9. https://doi.org/10.3389/fnut.2022.977986

Tangyu, M., Muller, J., Bolten, C. J., & Wittmann, C. (2019). Fermentation of Plant-Based Milk Alternatives for Improved Flavour and Nutritional Value. Applied Microbiology and Biotechnology, 103(23–24), 9263–9275. https://doi.org/10.1007/s00253-019-10175-9.

Ter, Z. Y., Chang, L. S., Babji, A. S., Zaini, N. A. M., Fazry, S., Sarbini, S. R., Peterbauer, C. K., & S. J. Lim 2024. A Review on Proteolytic Fermentation of Dietary Protein using Lactic Acid Bacteria for the Development of Novel Proteolytically Fermented Foods. International Journal of Food Science and Technology. 59:1213-1236.

Udensi, E. A., Onyekwere Eze, S., Anslem Ahuchaogu, A., & Ubiji, C. E. (2023). Quality Assessments of Yogurts Produced from Local Plant Raw Materials {Cajanus cajan (fiofio), Vignia ungiculata (akidi oji) and Vignia subterranean(okpa)}. African Journal of Food Science and Technology, 14(2), 1–15. https://doi.org/10.14303//ajfst

Winarsi, H., Agustia, F. C., Ramadhan, G. R., Zaki, I., Putri, W. A. K., Sulistyaning, A. R., Farida, F., & Sari, H. P. (2021). Polyphenol Rich Mungbean (Vigna radiata) Yogurt for Obesity Prevention. Food Research, 5(2), 136–143. https://doi.org/10.26656/fr.2017.5(2).500

Yusdianti, Pato, U., & Yusmarini. (2014). Quality Evaluation of Milk from Mungbean and Soybean Fermented by Lactobacillus plantarum 1 R.11.12. Jurnal Online Mahasiswa, 1(1), 1–10.

Zeinatulina, A., Tanilas, K., Ehala-Aleksejev, K., Viiard, E., & Kriščiunaite, T. (2025). Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yogurt alternatives. Future Foods, 11, 1–12. https://doi.org/10.1016/j.fufo.2025.100545

Zhai, J., Zhuang, Y., Sun, L., Gu, Y., & Fan, X. (2025). Nutritional Health Aspects and Functional Properties of Nut Yogurt: Future perspectives. Food Chemistry: X, 25(X), 1–12. https://doi.org/10.1016/j.fochx.2024.102102.



DOI: https://doi.org/10.22146/agritech.111109

Article Metrics

Abstract views : 591 | views : 481

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2026 Anisa Rachma Sari

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats